The Sweet Smell of Success

Sigep Rimini - International Exhibition for Gelato, Pastry, Confectionary and Bakery 2014

What do you want to do in life?

It’s the dreaded question that is commonly asked by young and sometimes old alike.

One’s profession or calling defines one’s being. Often times, people associate what someone does – career wise – with whom they are as a person. Aside from health and family, what career we choose in life is one of the most important decisions we’ll ever have to make.

It’s often said that if you find something you love and are passionate about it you’ll never work a day in your life. For some of us, food is our passion. For me it was gelato. For others it may be pastries.

With that being said, if becoming a gelato or pastry chef is your
passion then you’ll need to put a plan in place to reach your vision.

To become a gelato or pastry chef one must embrace both the art and science of the profession. Both require training and apprenticeships through a formal credentialed school or under the strict guidance of a Master Chef. The process can take anywhere from 6 months to over a year.

There are many benefits to becoming a gelato or pastry chef. First of all, you get to utilize your talents and training to create magnificent unique desserts that satisfy all those who indulge. Second is that your days usually start early and end early. Often times, most of the preparation work can been done a few days in advance. Last but not least, is that you always smell so sweet.

What will you be doing in five years?

This article originally appeared in Denise’s January 2016 newsletter. Subscribe to Denise’s free monthly newsletter by clicking here

Craving for Talent

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Talent fairs are a great way to meet people and get your name out there in the marketplace, whether you’re starting a new career or looking for stand out talent to add to your business.

Earlier this month I had the opportunity to attend my first talent fair at The Chicago French Pastry School. I went there to meet and conduct short interviews with some of the students who will be graduating from the Pastry Program in December.

I met with many well prepared students. Each one was eager to share their skills, experiences and dreams for the future. I was impressed by their professionalism and confidence.

The talent fair proved to be a perfect venue. It allowed me the opportunity to evaluate numerous candidates that may one day be part of my business.

 

This article originally appeared in Denise’s November 2015 newsletter.  Subscribe to Denise’s free monthly newsletter by clicking here

The “G” is For Granita

If you have never been to Italy, you have never had real Italian Granita. Granita is an Italian frozen dessert made from sugar, water and fresh fruits or syrups to add flavor. Originally from Sicily, it’s very similar in texture to sorbet or Italian ice. In restaurants, granitas are often served as a palate cleanser in between courses; they can also make a wonderful dessert or a refreshing thirst-quenching treat on a hot sunny day.

 

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Granitas have a long history. As the story goes, it was Catherine de Medicis who traveled to Paris in 1533 from her home in Florence, Italy to marry Henri, duc d’Orleans and heir to the French throne.  Along with Catherine came Italian chefs. During the grand wedding celebration, one of the Florentine chefs made a different flavored ice each day.

 

That’s Amore! Some of the most desirable flavors of traditional Granitas are lemon, strawberry, mango, espresso and almond. Depending on the geographical region, some flavors are more popular than others.

 

Did you know that in certain parts of Italy, they serve granitas with a warm briocia cu’ tuppu? That’s the Sicilian version of the French sweet bread brioche. The warm bread is sliced in half and inside goes the granita.

 

Italians are very proud of their desserts. You should take the to time travel, taste and experience all the different delicacies.

 

This article originally appeared in Denise’s December 2015 newsletter.  Subscribe to Denise’s free monthly newsletter by clicking here

 

WINK TV News This Morning at the Gelato Lab

WINK TV NEWS

WINK TV NEWS

On Wednesday October 30, 2013 WINK TV News correspondent Sarah Robarge broadcasted LIVE from the Gelato Lab.

Master chef Gabrielle Scarponi made some special flavors, we got to show off our new facility, and we all had a blast.

Thank you Sarah for all of the fun and laughs! What a wonderful experience.

*****

Click here to view WINK’s feature story

WINK TV News This Morning Broadcasting Live From The Gelato Lab

WINK TV News This Morning

WINK TV News This Morning

Wednesday morning WINK TV News correspondent Sarah Robarge will broadcast LIVE from the Gelato Lab!

Be sure to tune in between 6:00 and 10:00AM to get a look at what I’ve been creating.

http://www.winknews.com/News-This-Morning

Live in Studio: Ask An Expert with Tom Conwell and Denise Kulisz | The Fan 1240 1270am

Ask An Expert host Tom Conwell interviews Denise Kulisz on the Sunday, October 27, 2013 show.

http://askanexpertfl.com

http://sweetgingersgelato.com

The Fan 1240/1270am Fort Myers

The Fan 1240/1270am Fort Myers

This Sunday: Ask An Expert with Tom Conwell and Denise Kulisz | The Fan 1240/1270am

Be sure to tune in Sunday October 27, 2013 at 11:00am Eastern to The Fan 1240/1270am Fort Myers to hear my interview with Tom Conwell. It was a fun hour and I hope you all enjoy it.

Listen on the Internet live here:

http://www.askanexpertfl.com/

“Like” the show on Facebook here:

https://www.facebook.com/pages/Ask-An-Expert/203861336404442

The Fan 1240/1270am Fort Myers

The Fan 1240/1270am Fort Myers